Ingredients
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1 1/2 cups Splenda granular
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3 3/4 cups cake flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 cup sugar
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2/3 cup unsalted butter, softened
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7 egg whites
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1 1/4 cups buttermilk
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1 tablespoon vanilla extract
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1/2 teaspoon almond extract
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1/2 cup butter, softened
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1 cup Splenda granular
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2 (8 ounce) packages fat free cream cheese
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2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
- MAKE CAKE.
- Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
- Add softened butter, mix on low speed about 2-3 minutes.
- Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
- Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
- Pour cake batter into prepared pans.
- Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
- Allow cake to cook in pans 10-15 minutes.
- Remove from pans and cool on wire racks until ready to Ice.
- PREPARE ICING.
- Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
- Add cream cheese, mix until lump free, about 1 minute.
- Scrape sides of bowl and add vanilla, mix well.
- ASSEMBLE CAKE.
- Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
- Top with 1/3 of the sliced strawberries.
- Repeat process until all layers are assembled.
- Ice cake.